Backside Belgian Ale Double

Brewed 9/3/2012 - Brought to 156, added grain and covered. turned off heat and let sit. Temp held at 158. I put my extract and candi sugar in the sink with hot water to soften it up. Removed the grain and sparged with 32oz of hot tap water. I was now at 3 gallons and turned back on the heat. Brought to a boil removed from heat and added malt and sugar. Brought back to a boil and added Northern brewer hops. with 5 min. left I added the German Hallertau to a hop sock and added. I also stuck in my chiller to sanitize. After boil I stuck pot in ice bath and turned on chiller. At 70 degrees I pitched the yeast. My Original Gravity was 1.087.

Racked to a secondary. Fermented way too hot, around 78 and no starter, not sure what off flavor that is but it is not great. I let a few bottles sit around for 2 years and that definitely helped. I need to start monitoring my fermentation temperature more careful.

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